Saturday, November 19, 2011

What do you do when you don't have an egg?

You find a substitute!!

I went to Target today for clothes and food....and for some strange reason, there were absolutely no eggs...strange, I know. Tonight we are having Cheesy Potato soup and I wanted some Jiffy cornbread to go with...but I have no eggs. I did a google search and came across these substitutes. I thought I would share them with you all just in case you ever get caught without an egg:o)

OR egg substitute (Substitute 1/4 cup egg substitute for each egg. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat. To improve the product's texture, add one teaspoon of canola oil for each egg replaced. Egg substitute can't be whipped and is much more expensive than regular eggs. It doesn't work well in cheesecakes. For more information, visit the Illinois Cooperative Extension Service's Egg Substitutes page; for a recipe, visit its Homemade Egg Substitute page)

OR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)

OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.

OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.)